Vegan peanut tofu and sweet potato lettuce cups are a vibrant and wholesome meal that’s packed with flavor and nutrition. Made with crispy tofu, roasted sweet potatoes, and a creamy peanut marinade! Oil-free and whole-food plant-based, they offer a light yet satisfying option for anyone looking to enjoy a healthy & delicious meal.
At the heart of this recipe is tofu, a versatile protein source that’s packed with essential amino acids. When pressed and baked, tofu develops a crispy exterior and a tender interior, making it the perfect base for these wraps.
Sweet potatoes provide a natural sweetness and are an excellent source of beta-carotene, fiber, and complex carbohydrates, offering sustained energy. Both tofu and sweet potato are rich in micronutrients, making them a powerhouse duo for a whole-food plant-based meal.
The peanut marinade ties everything together, made from powdered peanut butter, lime juice, and a touch of coconut aminos for a sweet & salty umami punch. The sauce is not only flavorful but also provides healthy protein, while keeping it lower in fat. The quick cabbage & carrot slaw adds a refreshing crunchy contrast to the soft tofu, sweet potato, and the tender butter lettuce serves as a low-calorie, nutrient-packed alternative to traditional wraps or tortillas!
For peanut lovers, make sure you also check out this Chopped Kale Salad and Healthier Peanut Butter Cookies!
Ingredients
For these Vegan Peanut Tofu & Sweet Potato Lettuce Wraps you'll need:
- sweet potatoes
- purple cabbage
- carrot
- fresh cilantro
- green onions
- seasoned rice vinegar
- sea salt
- pepper
- Super Firm Tofu or Extra Firm pressed well
- powdered peanut butter
- coconut aminos
- garlic chili sauce
- lime juice
- butter lettuce
See recipe card for quantities.
Substitutions
For your convenience, here's a few substitutions you can make if you don't have all the needed ingredients!
- Coconut Aminos- substitute 1:1 - low sodium tamari or soy sauce AND ½ tablespoon of maple syrup OR agave
- Garlic Chili Sauce- substitute sambal olek or sriracha OR omit for no spice
- Super Firm Tofu- substitute extra firm tofu that is pressed very well
- Sweet Potato- substitute butternut squash
- Seasoned Rice Vinegar- substitute plain rice vinegar or apple cider vinegar with ½ tablespoon of maple syrup OR agave
Variations
This meal is customizable and can be loaded with additional toppings like fresh herbs, shredded carrots, or sliced avocado for extra flavor and nutrients. Whether enjoyed as a light lunch, dinner, or a fun appetizer for gatherings, these vegan peanut tofu and sweet potato lettuce wraps are a wholesome, satisfying dish that’s bursting with flavor and loaded with health benefits.
- Herbs- add fresh green onions or cilantro for even more flavor!
- Avocado- add sliced avocado for extra creaminess!
- Peanuts- add crushed peanuts to each cup for a fun crunch!
- Serranos or Jalapenos- thinly sliced and top each lettuce cup!
- Fresh Lime Juice- Level up the flavor with a fresh squeeze of lime juice!
- Sweet Chili Sauce- Want it to be saucier? Add a light drizzle of sweet chili sauce for a flavor boost!
Storage
These lettuce cups are best enjoyed fresh, however, the components can all be stored separately in sealed containers in the fridge for up to 3 days.
Related
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Recipe
Vegan Peanut Tofu & Sweet Potato Lettuce Cups
Ingredients
- 4 medium sweet potatoes washed and cut into small cubes
Cabbage Slaw
- 2 cups purple cabbage shredded or thinly sliced
- 1 medium carrot shredded
- ¼ cup cilantro chopped
- 2 green onions thinly sliced
- 2 tablespoons seasoned rice vinegar
- 1 pinch sea salt
Peanut Tofu
- 10 ounces Super Firm Tofu or Extra Firm pressed well
- 4 tablespoons powdered peanut butter
- 4 tablespoons coconut aminos
- 1 tablespoon garlic chili sauce (can sub sriracha)
- 2 tablespoons lime juice
For Serving
- 2-3 heads butter lettuce, leaves carefully separated amount needed will depend on size of lettuce head
- cilantro optional
- lime juice optional
- thinly sliced jalapeno or serrano peppers optional
Instructions
- Preheat oven to 425℉ and line baking sheets with parchment paper.
- Add cut sweet potato to a prepared baking sheet and bake for 20 minutes.4 medium sweet potatoes
- In a small bowl, add thinly sliced cabbage, shredded carrot, green onions and cilantro with a light sprinkle of salt and rice vinegar. Mix well and set to the side.2 cups purple cabbage, ¼ cup cilantro, 2 green onions, 2 tablespoons seasoned rice vinegar, 1 pinch sea salt, 1 medium carrot
- In a medium bowl, break tofu into small pieces and add peanut butter powder, coconut aminos, lime juice and garlic chili sauce. Stir gently. Carefully, add partially cooked sweet potatoes and mix. Return the sweet potato mixture to the baking sheet and bake another 25-30 minutes.10 ounces Super Firm Tofu, 4 tablespoons powdered peanut butter, 4 tablespoons coconut aminos, 1 tablespoon garlic chili sauce (can sub sriracha), 2 tablespoons lime juice
- To serve, add a scoop of the tofu mixture and cabbage slaw to each lettuce cup, top with cilantro and fresh lime juice if desired. Enjoy!!2-3 heads butter lettuce, leaves carefully separated, cilantro, lime juice, thinly sliced jalapeno or serrano peppers
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